Showing posts with label strawberry. Show all posts
Showing posts with label strawberry. Show all posts
Thursday, March 27, 2014
Strawberry Choco Chips Muffins
Strawberry picking season has begun!! Last weekend we went for strawberry picking and wanted to do something with all the strawberries, seriously these strawberries were so fresh, juicy and craved to bake something right away after returning from picking. So last Saturday evening after picking baked these Delicious Muffins!!
Strawberry and Choco Chips go so well in muffins. They tasted so yummy where the strawberries made the muffins moist and the chocolate chips gave sweet taste. We loved these Muffins!!
Ingredients:
All Purpose flour – ½ cup
Strawberries Fresh Chopped – 1 cup
Choco Chips – ½ cup
Sugar – ½ cup
Baking powder – 1 ½ tsp
Milk – ½ cup
Egg – 1 no
Olive Oil – ½ cup
Salt – ½ tsp
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Preparation
- In a mixing bowl take baking powder and salt and mix well.
- Add all-purpose flour, sugar and mix well
- Now add milk, egg and beat well until very thing mixes well.
- Now add Oilve Oil and mix well until light and fluffy.
- Now add strawberries and mix well
- Lastly add choco chips and mix.
- Preheat oven to 400F.
- Put the Put paper liners in 12 muffin tins and fill them to ¾ with batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer muffins and let them cool.
Sending this to Spotlight - Summer Fruits hosted by Indrani
Monday, March 17, 2014
Strawberry surprise
Strawberry surprise
Ingredients:
- Strawberries 1 cup
- White drink 1 bottle
- Crushed ice 1 cup
- Caster sugar 2 tbsp
- Limo pani powder 3 tbsp
Method:
1. Blend all together till smooth.
2. Serve, decorate with mint leaves.
Saturday, February 22, 2014
SANDRA’S ENHANCED STRAWBERRY BANANA JELLO LAYERED DESSERT
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This traditional jello dessert tends to evoke many memories of fond family times... |
I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.
Servings: (12)
Prep: 10 Mins.
Set: 3 hours.
INGREDIENTS
1 large box sugar free strawberry jello (or 2 small)
1-1/2 cups boiling water
1/2 cup orange juice
2 bananas, finely chopped
1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped
1 (8 oz. pkg.) fat free cream cheese, at room temperature
1 (12 oz. container) fat free cool whip, thawed
--(do not substitute for real whipped cream, as it does not hold its integrity)
1 teaspoon vanilla extract
1/2 cup chopped candied pecans
METHOD
Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture.
Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.
Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.
Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.
Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.
When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.
Cut into 12 squares, and serve. ~ Enjoy!
Tuesday, January 28, 2014
Chocolate roulade with strawberry filling
Chocolate roulade with strawberry filling
Ingredients
- Eggs 6
- Caster sugar 6 ounces
- Flour 4 ounces
- Coco powder 2 ounces
- Warm water 2 tbsp
Ingredients for strawberry filling
- Strawberry puree ½ cup
- Sugar 2 tbsp
- Corn flour 1 tbsp
- Cream 4 tbsp
- Icing sugar 1 cup
- Coco powder 1 tbsp
- Chocolate grated ½ cup
- In a saucepan add Cream 4 tbsp, Icing sugar 1 cup, Coco powder 1 tbsp, Chocolate grated ½ cup and cook for 2 to 3 minutes.
- In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste, cool.
- Beat egg till fluffy, gradually add in caster sugar, beat till light and double in volume, fold in flour and coco mixture with warm water, spread mixture in a well greased and paper lined Swiss roll tray, bake in a pre hated oven 190 degree for 10 minutes. Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool. When the cake is cool spread cake with whipped fresh cream, top with strawberry filling, re-roll roulade, make chocolate glaze, pour on top of roulade, cover to coat well, chill and transfer the roulade to a serving platter.
Wednesday, January 22, 2014
STRAWBERRY FROSTING
This quick and easy strawberry frosting is just delightful. I used fresh strawberries, but I see no reason why frozen (thawed) strawberries wouldnt work. It has a light, fresh, fruity flavor and was a big hit at my house.
1 cup UNSALTED butter at room temperature
4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)
Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.
Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.
NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want. If you are going to use this for piping trim, youll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.
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4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)
Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.
Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.
NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want. If you are going to use this for piping trim, youll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.
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